Tis the season to barbecue! From the char of the grill to the smoke of the fire, foods change character when grilled and it’s important to adjust your cooking for those flavors, namely smoke. What you do to those foods before you grill is where the fun begins but all marinades aren’t created equal. Here are my best tips and recipes for anything you might grill this 4th of July or all summer long.
Marinade in a plastic ziplock bag or in a casserole dish; be sure to turn and move liquids around meat during the process and let sit overnight. If you’re in a pinch for time, a fast marinade can be done in 1 to 2 hours leaving the meat at room temperature. In fact, all meats should be brought to room temperature before preparing so the meat can cook evenly. Across the board, our Merlot is the best to pair with all of these dishes as it compliments the smoke fast best. Bon appetite!